Ginni
Registered
These blini most resemble American-style pancakes, but have a lighter texture and quiet flavor, one that welcomes toppings and sauces, both sweet and savory. Serve these blini with the Roasted Banana-Carmel Sauce which I will post in another topic...
Enjoy!!
Whole Wheat Blini
1 cup all-purpose flour
1 cup whole wheat flour
2 TBS sugar
1/2 tsp active dry yeast
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 cups whole milk
6 TBS unsalted butter, cut up
2 eggs, room temp., lightly beaten
1) In a large bowl, whisk together all purpose flour, whole wheat flour, sugar, yeast, salt, cinnamon, and nutmeg.
2) In a small saucepan, heat milk and butter over medium heat until butter just begins to melt. Remove from heat; stir until melted. Whisk into flour mixture. Add eggs; whisk until batter is completely smooth. Cover with plastic wrap.
3) Let stand at room temp. 1 hour or until mixture has nearly doubled in size and is bubbly. Stir batter down; cover and refrigerate overnight.
4) Remove batter from ref.; let stand 30 minutes or until room temp.
5) Heat griddle or nonstick skillet over med. heat until hot; lightly grease surface. For each pancake pour scant 1/4 cup batter onto griddle. Cook 1 to 1 1/2 minutes or until puffed and bubbly throughout with slightly dry edges. Turn cakes; cook 30 to 60 seconds or until lightly browned.
6) Stack blini on baking sheet lined with paper towels; cover loosely with paper towel and foil. To keep warm, place in 175 degree oven for up to 30 minutes. Serve with Roasted Banana-Carmel Sauce.
Makes about 24 4 inch pancakes
Per pancake:
85 calories
4.5 g total fat (2.5 sat fat)
10 g carb
30 mg cholesterol
65 mg sodium
1g fiber
Enjoy!!
Whole Wheat Blini
1 cup all-purpose flour
1 cup whole wheat flour
2 TBS sugar
1/2 tsp active dry yeast
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 cups whole milk
6 TBS unsalted butter, cut up
2 eggs, room temp., lightly beaten
1) In a large bowl, whisk together all purpose flour, whole wheat flour, sugar, yeast, salt, cinnamon, and nutmeg.
2) In a small saucepan, heat milk and butter over medium heat until butter just begins to melt. Remove from heat; stir until melted. Whisk into flour mixture. Add eggs; whisk until batter is completely smooth. Cover with plastic wrap.
3) Let stand at room temp. 1 hour or until mixture has nearly doubled in size and is bubbly. Stir batter down; cover and refrigerate overnight.
4) Remove batter from ref.; let stand 30 minutes or until room temp.
5) Heat griddle or nonstick skillet over med. heat until hot; lightly grease surface. For each pancake pour scant 1/4 cup batter onto griddle. Cook 1 to 1 1/2 minutes or until puffed and bubbly throughout with slightly dry edges. Turn cakes; cook 30 to 60 seconds or until lightly browned.
6) Stack blini on baking sheet lined with paper towels; cover loosely with paper towel and foil. To keep warm, place in 175 degree oven for up to 30 minutes. Serve with Roasted Banana-Carmel Sauce.
Makes about 24 4 inch pancakes
Per pancake:
85 calories
4.5 g total fat (2.5 sat fat)
10 g carb
30 mg cholesterol
65 mg sodium
1g fiber
